These Pumpkin Snickerdoodle Cookies are a delectable blend of classic snickerdoodle flavor and pumpkin spice. They're soft and chewy, and they're ideal for the fall season.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup light brown sugar, packed. 3/4 cup pumpkin puree. 1 large egg. 2 teaspoons vanilla extract. 3 3/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1/2 cup granulated sugar for rolling. 1 teaspoon ground cinnamon for rolling.
Instructions: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract to the bowl, mixing until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour or until firm. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, mix together 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for rolling the cookies. Scoop out rounded tablespoons of dough and roll them into balls. Then, roll each dough ball in the cinnamon-sugar mixture to coat. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Using the bottom of a glass or your hand, slightly flatten each dough ball. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Pumpkin Snickerdoodle Cookies!
Prep Time: 20 minutes
Cook Time: 12 minutes
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